Ma Po Tofu 麻婆豆腐 recipes

Ingredients

• 1 tbsp (15 mL) Szechuan peppercorns, divided
• 2 tsp (10 mL) cornstarch
• 4 tsp (20 mL) cold water
• 1 tbsp (15 mL) low-sodium soy sauce
• ½ cup (125 mL) low-sodium chicken broth
• 2 tbsp (30 mL) Shaoxing wine (optional)
• 1½ lb (680 g) medium tofu, chopped into 1″ cubes
• 1 tbsp (15 mL) vegetable oil
• ¼ lb (115 g) lean ground beef or pork
• 3 cloves garlic, chopped
• 1 tbsp (15 mL) ginger, peeled and chopped
• 2 tbsp (30 mL) Pi Xian broad bean sauce
• 1 tbsp (15 mL) chili sesame oil, or more to taste
• 3 medium scallions, green parts only, thinly sliced

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